Swedish Visiting Cake, for those of you unfamiliar with this excellence, is this lemon-almond butter cake that was a major staple of my winter of baking away the cold in Germany of ’11-’12. It’s a legend, and it is all thanks to Morgan that I even know about this recipe. What would I do without her?! Know way fewer perfect recipes, that’s what.

Don’t mind those raspberries. They are unrelated to the cake, although if you’re interested, they are on sale at King Soopers and probably your local area grocery chains right now for that insanely good/weird deal that never happens during the rest of the year.

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I’m not sure I’m really a recipe postin’ kinda girl, but this recipe ought to be posted. And you should make it for your friends/co-workers/arm candy. They’ll love it too.

Denver, Colorado

One of the best parts about baking at home is that I get to be super nerdy and go crazy with the food pictures. Please excuse me. Don’t you love our spider-y touches? This was definitely an idea that came into being after extensively cobwebbing the exterior of the house haha.

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You sprinkle sliced almonds over top before you bake, which really makes this that much classier. Warming up almonds does something magical to them.

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Powdered sugar helps significantly here. Like it does in all aspects of life, really.

Denver, Colorado

Swedish Visiting Cake is great for eating with coffee too, in case you were wondering. That’s my personal suggestion for taking it to the next level, which is the best level of them all.

Denver, Colorado

This is a speedy cake (from desire for dessert to out of the oven in under an hour) and a tasty/impressive looking one- I totally recommend it. For recipes, check out Two Burners and a Mini-Fridge‘s post on it or one from the original creator, Dorie Greenspan (whose baking book I really want, by the way!)- then enjoy! Happy Monday to everyone!